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Chicken Meatball Sub with Gobs of Fresh Mozzarella
10 minutes
30 minutes
4
Steps
- In a small sauté pan, heat the olive oil over medium heat. Sauté the onions until translucent, about 4 to 5 minutes. Add the garlic and sauté until fragrant, 1 minute more. Set aside, and let cool.
- In a large bowl, combine the cooled onion mixture with all the other meatball ingredients. Mix well to combine. Using your hands, roll the mixture into small balls.
- Heat the olive oil over medium heat. Place the meatballs in the hot pan, and allow to cook until nicely browned on each side and cooked through, about 8 to 10 minutes (you can also sear the meatballs and finish them in the oven, if desired).
- To make the tomato sauce, heat the olive oil in a small pot. Add the onion and sauté until translucent, about 4 to 5 minutes. Add the garlic and sauté until fragrant, 1 minute more.
- Deglaze the pan with the tomato paste, then stir in the tomatoes. Season the sauce with salt and pepper, and bring to a simmer. Simmer until a good flavor develops, then stir in the basil just before serving.
- Place the mozzarella on half of the bread slices (if your bread is stale, you can toast it first; I used a fresh baguette, so it didn't need toasting). Run the bread under the broiler until the cheese is melted and bubbly, about 2 minutes.
- Toss the meatballs in the tomato sauce, and spoon some meatballs onto the bread. Garnish with hot peppers, if desired, then serve!
Originally published at food52.com. Reproduced for personal collection.
